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Effects of dietary acetic acid and yeast on productive and physiological parameters of laying hens / Rania Mahmoud Ibrahim Ali ; Supervised Souzan Ahmed Riad , Adel Abdelmonem Desoky

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Rania Mahmoud Ibrahim Ali , 2014Description: 100 P. : charts ; 25cmOther title:
  • تأثير إضافة حمض الخليك و الخميرة إلى العلائق على انصفات الإنتاجية و الفسيولوجية للدجاج البياض [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Animal Production Summary: This study was carried out in a commercial farm located in Cairo Ismailia desert road from August to September 2012. This experiment was designed to evaluate the effect of the supplementation of yeast culture (saccharomyces cerevisiae) at levels 0.1 and 0.3% and acetic acid at levels 0.2 and 0.4% in diets on production performance, physiological parameters and immune response parameters in laying hens. A total of 400 Hy - Line Brown laying hens at 33 weeks of age was divided randomly into five treated - groups. The results indicated that supplemental yeast culture or acetic acid in diets had significantly higher feed consumption, egg weight, egg production, egg mass, shape index, shell thickness and yolk index and better feed efficiency and mortality compared with the control. Similar trend was noticed for the blood analysis, the treated groups had significantly higher plasma alkaline phosphates, Ca, P, Globulin and WBC. Opposite trend was observed for plasma ALT, AST, cholesterol, LDL, triglycerides, total lipids and H / L ratio. Yeast and acetic acid inclusion in diets significantly reduced cholesterol and total lipids in yolk and liver, and depressed the microbial count in ileum
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Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.03.M.Sc.2014.Ra.E (Browse shelf(Opens below)) Not for loan 01010110065456000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.03.M.Sc.2014.Ra.E (Browse shelf(Opens below)) 65456.CD Not for loan 01020110065456000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Animal Production

This study was carried out in a commercial farm located in Cairo Ismailia desert road from August to September 2012. This experiment was designed to evaluate the effect of the supplementation of yeast culture (saccharomyces cerevisiae) at levels 0.1 and 0.3% and acetic acid at levels 0.2 and 0.4% in diets on production performance, physiological parameters and immune response parameters in laying hens. A total of 400 Hy - Line Brown laying hens at 33 weeks of age was divided randomly into five treated - groups. The results indicated that supplemental yeast culture or acetic acid in diets had significantly higher feed consumption, egg weight, egg production, egg mass, shape index, shell thickness and yolk index and better feed efficiency and mortality compared with the control. Similar trend was noticed for the blood analysis, the treated groups had significantly higher plasma alkaline phosphates, Ca, P, Globulin and WBC. Opposite trend was observed for plasma ALT, AST, cholesterol, LDL, triglycerides, total lipids and H / L ratio. Yeast and acetic acid inclusion in diets significantly reduced cholesterol and total lipids in yolk and liver, and depressed the microbial count in ileum

Issued also as CD

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